摘要本文以前期从内蒙古传统干酪中分离到的一株产细菌素的屎肠球菌M-2为试材，对其所产细菌素进行提取纯化和理化特性研究。经80%硫酸铵盐析及SP Sepharose Fast Flow阳离子交换树脂层析得到纯化的细菌素，其比活力可达411.204AU/mg；Tricine SDS-PAGE电泳结果显示其分子量约为3400Da；特性研究发现该细菌素有很好耐热、耐酸碱、抗表面活性剂及蛋白酶敏感特性，且抑菌谱较广，不仅对李斯特氏菌、金黄色葡萄球菌、芽孢杆菌等革兰氏阳性菌有较强的抑制作用，还对大肠杆菌、假单胞菌等阴性菌表现出抑菌活性，有作为天然食品防腐剂的良好应用前景。
Abstract：Purification and characterization of an antilisteria bacteriocin produced by Enterococcus faecium M-2, isolated from Inner Mongolia traditional cheese, were studied. Enteriocin M-2 was purified by 80% ammonium sulphate precipitation, followed by SP-Sepharose FF cation exchange chromatography. And the specific activity of purified bacteriocin was 411.204AU/mg. The inhibitory activity was heat-stable, and insensitive to pH and surfactants. However, it was sensitive to proteolytic enzymes. In addition, the bacteriocin had a broad inhibitory spectrum. It not only had a strong effect on gram-positive, such as Listeria bacteria, Staphylococcus aureus, Bacillus, and etc, but also can inhibited several gram-negative bacteria. These results showed that the bacteriocin had a potential application as food additives and bio-preservatives in food industry.
